Combination Chop Suey the Editors of Publications International, Ltd.
Combination Chop Suey
Makes 4 to 6 servings
|2||whole chicken breasts|
|4||cups chicken broth|
|4||teaspoons soy sauce|
|1||teaspoon instant chicken bouillon granules|
|3||tablespoons vegetable oil|
|8||ounces boneless lean pork, finely chopped|
|1/2||head bok choy or napa cabbage (about 8 ounces), finely chopped|
|4||ounces fresh green beans, trimmed and cut into 1-inch pieces|
|3||stalks celery, diagonally cut into 1/2-inch pieces|
|2||yellow onions, chopped|
|1||large carrot, chopped|
|8||ounces medium raw shrimp, peeled and deveined|
|1||can (8 ounces) sliced bamboo shoots, drained|
|Steamed Rice (recipe follows, optional)|
- Combine chicken and broth in large saucepan. Bring to a boil over medium-high heat. Reduce heat to low; cover. Simmer 20 to 30 minutes or until chicken is cooked through (170°F). Remove from heat. Let stand until chicken is cool. Remove skin and bones from chicken. Coarsely chop chicken.
- Combine water, soy sauce, cornstarch and bouillon granules; set aside.
- Heat oil in wok or large skillet over high heat. Add pork; stir-fry until no longer pink in center, about 5 minutes. Remove from wok; set aside.
- Add cabbage, beans, celery, onions and carrot to wok; stir-fry until crisp-tender, about 3 minutes. Stir soy sauce mixture; add to wok. Cook and stir until liquid boils and thickens, about 3 minutes. Add chicken, shrimp, pork and bamboo shoots. Cook and stir until shrimp turn pink and opaque, about 3 minutes. Serve over hot Steamed Rice.
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